Home-made Granola

Makes approximately 10 1/2-cup servings

We have cut the sweetness back to a bare minimum and included a wide range of nuts and seeds with a base of oats. Please use this list as an inspiration as I often have to limit my ingredient list to what I have in the pantry. Just make sure that everything is very fresh as rancid nuts and seeds are mildly toxic. Honey can be used in place of maple syrup, if preferred. A batch of this muesli keeps up to one week, if it lasts that long.

3 cups rolled oats
1/2 cup buckwheat
1/4 cup millet (will remain crunchy)
1/4 cup amaranth
1/4 cup quinoa flakes
1/4 cup shelled pumpkin seeds
1/4 cup sunflower seeds
3 tablespoons sesame seeds
3 tablespoons flax seeds
1/4 walnuts, chopped
1/4 hazelnuts, chopped
1/2 cup unsweetened shredded coconut flakes
2 tablespoons light oil such as grape-seed oil
2 tablespoons maple syrup or honey
1/4 teaspoon coarse salt
1/4 dried blueberries, currants or cherries, chopped

Preheat oven to 325 degrees F.
Combine all ingredients in a bowl and mix well to coat.
Transfer to a rimmed baking sheet or large roasting pan and spread in an even layer.
Bake for about 20 minutes, stirring with a large metal spoon several times during cooking to encourage even browning and avoid burning.
Let cool completely.
Add dried fruit, if using.
Granola can be stored in an airtight container at room temperature up to one week.

Use as base for bircher muesli, pancakes and home-made bread.

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